Chai Oatmeal Craisin Cookies (Printable)

Chewy oatmeal cookies with aromatic chai spices and sweet-tart cranberries.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground ginger
06 - 1/2 teaspoon ground cardamom
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 2 cups old-fashioned rolled oats

→ Wet Ingredients

10 - 1/2 cup unsalted butter, softened
11 - 1/2 cup granulated sugar
12 - 1/2 cup packed brown sugar
13 - 2 large eggs
14 - 1 teaspoon vanilla extract

→ Add-ins

15 - 1 cup dried cranberries (Craisins)
16 - 1/2 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and oats until well combined.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold in dried cranberries and nuts if using until evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until edges are golden brown and centers appear just set.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies capture the essence of a warm chai latte in portable form
  • The oats make them hearty enough to pass as breakfast on desperate mornings
  • The spices create layers of flavor that deepen over a couple of days
02 -
  • Overmixing the dough will make these cookies tough instead of tender
  • The centers will look soft when you take them out but they continue cooking on the hot baking sheet
  • These actually taste better on day two when the spices have had time to mingle
03 -
  • Chill the dough for 30 minutes if you want thicker cookies with less spread
  • Scoop the dough onto a plate and freeze the balls, then bake straight from frozen for easy warm cookies anytime

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